Researchers at the University of Johannesburg have found that sorghum bran contains much higher levels of some essential amino acids and minerals needed for human health and development than whole grain or hulled sorghum flour. Sorghum bran has much higher levels of calcium, magnesium, leucine and valine than whole grain flour. This climate-resilient gluten-free grain also has its own advantages in terms of macro and micro nutrients compared to wheat, the world's most produced cereal.
Dr Janet Adebo and Dr Hema Kesa investigated and compared the nutritional quality and functional properties of different anatomical parts of two local sorghum varieties, white sorghum and rough sorghum. The research was recently published in the journal Heliyon.
Dr. Adepo is a researcher at the Food Evolution Research Laboratory (FERL) in the University’s School of Tourism and Hospitality Management, of which Dr. Kesa is the director.
Nutritional value of sorghum branTAGP H19
Dr. Adebo said: “The reduction of nutrients in sorghum bran has become a nutritional problem. The reduction of nutrients in sorghum bran resulting from milling or deliberate threshing Loss of the skin or reduced bran particle size can affect nutritional quality. There is strong scientific evidence that regular consumption of whole grain cereals has long-term health benefits. "
Sorghum is widely grown as a traditional and commercial crop in much of Africa and Asia for human and animal food. It is one of three gluten-free cereals among the seven largest cereals in the world, the others being corn and rice.
In many developing countries, this grain also has the advantage of being produced locally. It is known to be highly adaptable to water shortages. Some varieties are tolerant of waterlogged soils that are unsuitable for growing corn.
Whole grain sorghum is traditionally made into porridge, bread, beer and pastries. Industrially, sorghum bran is also known as sorghum guts, sorghum mill waste or sorghum mill feed. Some online food sellers sell sorghum bran as human food.
In consumer foods, sorghum bran has been used as an additional ingredient in high-fiber snacks, baked products, chocolate and pasta.
Fiber
The crude fiber content in the bran samples analyzed by Dr. Adepo was much higher than that in other parts of the whole grain. Compared with whole grains, white sorghum bran has a crude fiber content that is 278.4% higher and brown sorghum bran has a crude fiber content that is 203% higher.
Leucine
Meanwhile, brown sorghum bran contains high amounts of essential leucine, which is higher than the recommended daily intake (RDA). Leucine levels as high as 1.60 g/100 g have been detected in brown sorghum bran, Adebo said. Bran helps provide this essential amino acid needed to repair and build muscle.
Valine
Valine up to 0.80 g/100 g was detected in brown sorghum bran. The essential amino acid valine is essential for muscle tissue and repair as well as the secretion of growth hormone – children and adolescents need these essential nutrients.
Calcium and Magnesium
The calcium and magnesium content in sorghum bran is relatively high. It turns out that sorghum bran is a cheap and easily available source of these minerals, which aid bone growth and development.
Analysis found that the calcium content in brown sorghum bran was 1020.91 mg/100g, and the magnesium content was 292.25 mg/100g. In white sorghum bran, the results showed a calcium content of 995.17 mg/100g and a magnesium content of 226.02 mg/100g.
Crude fat
The relatively high fat content in bran has the potential to open a market for sorghum bran oil, a "vegetable" oil.
Both bran samples had higher crude fat content compared to other anatomical parts of the sorghum kernel.
Compared to the whole grain, white sorghum bran has 120.7% more crude fat and brown sorghum bran flour has 81.3% more crude fat.
Sorghum has its own advantages
Comparing sorghum to the top grains in the world, Dr. Kaiser said, sorghum excels in terms of macronutrients. Compared with corn, wheat, rice, barley and oats, sorghum has similar protein, crude fiber, carbohydrate and mineral contents. Dr Kesa said that in general, people need to change their eating habits and choose local food sources. Dr Kesa said sorghum would be a good option in southern Africa because it is available there.
Sorghum is naturally gluten-free, which means it does not contain gluten, a protein complex found in wheat, barley, and rye. This makes sorghum a safe grain for people who need to follow a gluten-free diet due to conditions such as celiac disease or non-celiac gluten sensitivity, she said.
"In addition, sorghum contains resistant starch, a type of dietary fiber that is not easily digested in the small intestine. Resistant starch promotes the growth of beneficial intestinal bacteria and helps improve digestion, thereby having a positive impact on intestinal health. Compared with other grains, sorghum has a relatively low glycemic index (GI). Foods with a lower glycemic index help regulate blood sugar levels, which is especially important for people with diabetes."
Disaster relief options
Because sorghum has these properties, it could also be a versatile resource for local disaster relief, Kaiser said.
"Soy-fortified sorghum grits are an excellent alternative in emergency situations where communities are at risk of protein and micronutrient deficiencies. The use of sorghum in emergency response to such disasters can create livelihoods, improve nutrition and promote sustainable agriculture. Sorghum grains and bran can also be used as animal feed, providing a source of nutrition for livestock during and after disasters. Livestock Livestock are in most cases vital to the livelihoods of communities, so maintaining livestock health and productivity is critical to long-term recovery. "
TAGPH 4Conclusion
You can get more fiber by consuming sorghum as a whole grain or by using sorghum bran in food preparation and recipes. This is good for your gut, immune system, and overall health.